Mind-blowing keto brownie cupcakes stuffed with sugar-free peanut butter cups. These brownie cupcakes are so good, no one will ever realize that they are low carb and grain-free. Your friends and family will swoon! And less only 4g net carbs per serving!
Keyword brownie cupcakes, peanut butter cup brownies
Preheat the oven to 350F and line two muffin tins with 15 silicone liners. Parchment also works but not quite as well. (If you don't have more than one muffin pan, you will need to work on batches. You can also used greased 4-ounce ramekins for the remainder).
Prepare the brownie batter as directed. Scoop about 1 tablespoon of batter into the bottom of the prepared muffin cups.
Take one peanut butter cups and press into the batter. Divide the remaining batter among the muffin cups and spread to cover the peanut butter cups.
Bake 20 to 30 minutes, depending on how fudgy you want them. Take them out when they are still a bit wet in the middle for fudgier brownies, or let them bake completely for more cakey brownies. Remove and let cool completely.
Place the peanut butter, butter, and chopped chocolate in a microwave safe bowl. Heat on high in 30 second increments, stirring in between, until smooth.
Whisk in the powdered sweetener until smooth. Dip the tops of the cooled brownies in the glaze and place on a baking rack until set, about 30 minutes. You can also refrigerate them to set them faster.